Description
-
These Blush Rose Cupcakes are the perfect elegant treat for a bridal shower brunch. With a light and fluffy vanilla base and beautifully piped buttercream roses in soft blush hues, they bring a romantic and delicate touch to any celebration. Adorned with edible pearls, these cupcakes are not only visually stunning but also irresistibly delicious!
Ingredients
Units
Scale
Cupcakes:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
Frosting:
- 1 cup butter
- 3 cups powdered sugar
- 2 tbsp milk
- Gel food coloring (blush pink & ivory)
- Edible pearls
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla.
- Combine Wet & Dry: Alternately add the dry ingredients and milk, mixing until just combined.
- Bake: Divide batter evenly among liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare Buttercream: Beat butter until creamy, then gradually add powdered sugar. Add milk as needed for consistency. Divide and tint with blush pink and ivory gel food coloring.
- Decorate: Use a petal piping tip to pipe buttercream roses on each cupcake.
- Finishing Touch: Place edible pearls in the center or along the petals for an elegant touch.
Notes
- For a softer pink, use a tiny amount of blush gel coloring.
- If frosting is too thick, add a splash more milk.
- Use a turntable for smooth piping of buttercream roses.
